This recipe is a vegetarian chickpea version of the classic Moroccan dish Chicken Tagine. To keep things interesting, try it with curry powder or ras el hanout instead of paprika and coriander. A side of bulgur, whole-wheat couscous, or bulgur tabouli makes a great pairing.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 30 minutes
Serves: 6
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbs. minced or grated ginger
- 3 Tbs. tomato paste
- 1 Tbs. ras el hanout or mild curry powder
- 3 carrots, chopped
- ½ lb. small zucchini, chopped
- 1 cup vegetable stock or water
- 2 15 oz. cans no-salt-added chickpeas, undrained
- 1 Tbs. lemon or orange zest
- 1 Tbs. fresh lemon or orange juice, more to taste
- 1 tsp. kosher salt
- 3 cups cooked bulgur or other whole grain
Instructions
- In a large heavy pot, heat the oil over medium heat until shimmering. Sauté the onion, stirring often, until browned, 5–7 minutes.
- Stir in the garlic, ginger, tomato paste, and ras el hanout (or curry powder). Cook, stirring, until fragrant, about 1 minute.
- Add the carrots, zucchini, stock, chickpeas with their liquid, and citrus zest. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the vegetables are tender, 8–12 minutes.
- Season with the citrus juice and salt. Serve with the bulgur.
Nutrition Information
Per serving (1½ cups tagine + ½ cup bulgur):
